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Summer 2013 menus

Friday, June 14

Buffet, Cajun Creole Cuisine
Chef: J.P. Daigle
Sous Chef: Haleigh Hocut

Red Bean Gumbo
Goat Cheese Vichyssoise

Baby spinach, pickled red onions, croutons, spiced pecans, blue cheese, grape tomatoes, and cane vinaigrette

Roasted duck, grilled corn, roasted peppers, toasted pine nuts, and charred green onion dressing

Devilled egg potato salad


Stuffed pork loin, with wilted greens and sauce

Jezebel Shrimp Maque Choux; sautéed shrimp with corn and tomatoes

Cajun Corden Bleu; chicken stuffed chicken with tasso and smoked gouda with Creole mustard sauce


Baby lima beans with fresh mint

Roasted Ratatouille

Napa cabbage cold slaw with charred jalapeno dressing

Andouille and Parmesan cheese grits

Sweet potato popcorn rice


Chocolate mousse and fig parfait

Peach and Blackberry johnny cake cobbler, with sweetened Creole cream cheese

Orange crème brulee

Wednesday, June 19

American Service, French Bistro cuisine
Chef: Hannah Auld
Sous Chef: Zachary Breaux


Fried green tomato and crabmeat tossed in Creole remoulade sauce


Pasta Salad

Grilled shrimp, rotini pasta, charred tomatoes, pear tomatoes, baby spinach, mango, cucumbers, and Dijon mustard vinaigrette


Pan seared drum, tarragon sauce, eggplant stuffing, and grilled asparagus


Smoked chicken, spicy tomato rouille, pickled red onions, arugula, provolone cheese, on sour dough bread, with sweet potato chips


Roasted pork, mushroom duxelle, and ricotta cheese roulade, rosemary au jus, roasted garlic mashed potatoes, with bourbon glazed parsnips and carrots



Coconut macaroon crust, lemon curd, and raspberry sauce

Friday, June 21

American Service, French Bistro cuisine
Chef: Sarah Brian
Sous Chef: Justin Connelly


Crab bisque with buttered croutons and chives


Chicken Salad

Grilled Chicken Breast, herb cane vinaigrette, roasted corn, romaine and baby greens, with spicy toasted pecans

Club Sandwich

Braised turkey, bacon, roasted red pepper mayo, lettuce, tomatoes, avocado, Cajun potato salad

Pork Tenderloin

Seared pork tenderloin, mushroom veloute, celeriaic mashed potatoes, grilled baby green beans and tomato jam


Blackened tuna, roasted red pepper sauce, herbed fingerling potatoes, and creamed corn


Cookie Delight

White chocolate chip cookie, sweet cream cheese, chocolate curd, crystalized ginger, and strawberry herb sauce

Wednesday, June 26

American Service, French Bistro cuisine
Chef: David Landreneau


Roasted butternut squash and chilled melon


Pork Loin Salad

Roasted pork loin, grilled watermelon, balsamic vinaigrette, arugula, mint, feta cheese, and toasted walnuts


Roasted duck breast, blackberry barbeque sauce, mixed potato hash, and roasted green beans

Shrimp Panini

Sautéed shrimp, pesto aioli, Meunster cheese, on French bread, with shoe string fries and aioli dipping sauce

Chicken Pasta Paella

Roasted chicken, chorizo, carmelized onions, tri-color bell peppers, penne, and saffron jus lie


Praline cheesecake with an orange reduction sauce

Friday, June 28

Russian Service, Classic French cuisine
Chef: Joseph Guedry
Sous Chef: Lauryn Henderson

Crevette Ratatouille Croustade

Sautéed shrimp, eggplant, zucchini, onion and bell peppers smothered with tomato sauce

on crispy rounds of French bread

Soup a la Corse Nouveau

A light broth based soup of carrots, onions, potatoes, tomatoes, bacon and herbs

Salade de Canard avec Endive

Roasted duck and herb mayonnaise salad with pear, celery, mandarin orange and crispy endive

Poisson et Vegetable en Papillote

Grouper, green beans, carrots, garlic and herb compound butter steamed inside parchment paper

Sorbet de Framboise

Sorbet of fresh raspberries and chardonnay

Porc Roulade avec l’Herbe les Pommes de Terre

A pork roulade filled with herbed duchess potatoes with a savory Dijon sauce

Pmme et Oreiller de Fromage a la Crème

A puff pastry pillow filled with sweet cream cheese and diced sautéed apple pieces and sautéed apple wedges

Friday, July 12

Buffet, Cajun Creole cuisine
Chef: Haleigh Hocut


Cauliflower and crawfish soup

Chilled blood orange soup with goat cheese semifreddo


Grilled watermelon, mixed greens, goat cheese, shaved vidalias, sugared pecans, fresh mint and a pepper jelly vinaigrette

Roasted chicken BLT salad

Citrus Ambrosia


Tea smoked duck breasts with a cane vinaigrette

Shrimp Lezima – BBQ shrimp with tasso and pineapple served over tasso and rosemary grits

Braised brisket with smoked tomato reoulade


Roasted Balsamic glazed vegetable medley with sugar snap peas, onions, bell pepper trio, corn and hazelnuts

Crabmeat stuffed tomatoes

Roasted fingerling potatoes

Risotto of grilled eggplant and patty pan squash

Tasso and rosemary studded grits


Dark chocolate parfait of coffee mouse and raspberry puree

Lemon custard with blueberry compote

Bananas Foster crème brulee

Wednesday, July 17

American Service, French Bistro cuisine
Chef: Ada Luminais
Sous Chef: Ariel Johnson


Bell peppers, onions and Cajun sausage, pepper cheese sauce in a tart shell


Shrimp Salad

Garlic olive oil poached shrimp, and a panzanella of fresh basil, roasted tomatoes, focaccia, and baby arugula


Pan seared flat iron steak, herb sauce, garlic herb pasta, and roasted asparagus


Herb crusted chicken, tomato sauce, three cheese lemon risotto, and broccoli gratin


Smothered pork chops, caramelized onion gravy, smashed red potatoes, and sugar snap peas


Rum raisin bread pudding with pecan praline sauce

Friday, July 19

American Service, French Bistro Cuisine
Chef: Jenny Pelous
Sous Chef: Tiffany Naquin


Four Onion Soubise

Carmelized onions, chicken stock, white wine, finished with cream



Seared Ham steak goujons, pan perdu crouton, gruyere cheese, baby spinach, arugula, celeriac, grape tomatoes, red onions, and a maple Dijon vinaigrette


Braised roast beef, horseradish cream on French bread with au jus and multi-colored baked Lyonnais potatoes

Red Fish

Pan seared red fish, truffle white wine vinaigrette, roasted cauliflower and potato puree, with wilted baby spinach


Slow roasted duck stuffed with prosciutto and brie cheese, port sauce, couscous, and roasted summer vegetables


A compote of summer berries, pastry cream on a puff pastry base, with a reduced sweet cream sauce

Wednesday, July 24

American Service, French Bistro cuisine
Chef: Jacoby Pitre
Sous Chef: Emily Pfeifer



Goat cheese spread, prosciutto, marinated eggplant on an Italian flatbread


Salami Panini

Sliced salami, fresh mozzarella, and tomato on sourdough bread , aioli and pesto with Mediterranean pasta salad

Chicken Salad

Fried chicken breast, creamy Italian dressing, Gorgonzola, tomatoes, with mixed greens

Shrimp Pasta

Sauteed shrimp, linguini, asparagus, peas, and sun dried tomato tossed in a light cream sauce

Beef Braciole

Bacon wrapped beef roulade stuffed with Italian cheeses and braised in ragu, gnocchi with squash and zucchini gratin


Egg custard flavored with pistachios and garnished with honey mascarpone

Friday, July 26

Russian Service, Classical French cuisine
Chef: Elizabeth Venable
Sous Chef: Brooke Theriot

Crevettes Marines

Lightly pickled shrimp, ravigote dressing, served on a toasted croustade

Soup de Mais Fume

Creamy smoked corn soup with sautéed Louisiana crawfish tails

Crabe et l’Envelopper d’Avocat

Spicy crab and avocado salad wrapped in romaine

Poisson au Criton et Fenouil en Papillote

Lemon Fish, shaved fennel with and orange herb butter Pernod sauce

Watermelon Sorbet a la Menthe

Watermelon sorbet with a hint of mint

Poitrine Braisee

Braised beef brisket, caramelized onions, in a crispy phyllo pocket with a rich au jus

Rouge Velours Gateau de Fromage

Red velvet crust, rich cream cheese filling and chocolate sauce

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